Text 470, 138 rader
Skriven 2008-01-09 12:58:32 av Janis Kracht (1:261/38)
    Kommentar till text 448 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [1]
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Hi Ruth,

>> to > embroidery machine; the Pfaff is still my workhorse and the
>> Brother is > my travel machine. I've also got a Babylock serger.  I do
>> like not
>> > having to have a computer link up just so that I can sew.

>> Heheh.. you sound like me.. I've got a Brother and another Singer that

> Right now the Pfaff is in the shop for a tune up and (hopefully)
> replacement of part of the bobbin winder mechanism.  Got a call from the
> service man yesterday wanting to know when I bought the machine (1987,
> Frankfurt, Germany PX).  Seems it's a dinosaur and finding the repair
> parts may be hard.

Check online if all else fails.. maybe if you can find the part, you can bring
it to the repair shop.. or point them to the site.  I was able to find parts
for my ancient Singer Athena online, and actually repaired the bobin hook
myself.. I did have to buy a $10.00 copy of the repair manual to do that though
<grin>..  but it works now instead of laying around "dead" <grin>. Your Pfaff
sounds about as old as my poor Athena, but they sure don't seem to make things
like they used to :(

> Our (Steve's) lap top is in the computer room which is right next to the
> sewing room.  I'm sort of trying to get him to think about getting a new
> lap top and letting me keep this one with the PSW software/interfaces on
> it.

That would be handy :)  Does that model you have download designs?  I've only
read about slightly later models.

>> stand using Windows anyhow <grin>  I run the BBS and everything else I
>> do under Linux here so that Windows laptop is dedicated to Embroidery
>> <grin>.

> Do you read the Linux echo?  You've probably seen Steve's name there.
> We don't do Windows more than we have to.

I scan it now and then, but don't really read it very often.. I'm running the
Gentoo distribution of linux.. from what I remember most over in the linux echo
were running other distributions.. not that it matters so much.. :) But Gentoo
can be a little different in where it "puts" packages, and how you do the
updates, etc.

>> > Been meaning to for a while but life gets in the way of living.

>> Understand that one.. My son's birthday was the other day, and it
>> comes so close after the holidays that I thought, geez.. more
>> cooking.. already?? <bg>

> Yes, the early new year babies get almost as short a shrift with
> birthday celebrations as those whose birthdays are right near Christmas
> on the other end.  But, you can find after Christmas mark downs on big
> ticket things. (G)

Oh yeah, that is true :)  I remember when he was a little one, how it was
always great being able to find gifts for his birthday on the 5th of Jan. after
the holidays :) :)  Still true :)  We did the same this year :)

>>> made > manicotti for Christmas Eve dinner, typical Italian.  Very good
>>> and our > 4 year old grand son really enjoyed them. (G)

>>> on Christmas is Lasagna with Bolongnaise (Meat Sauce).  The meat sauce
>>> is full of meatballs, Braccioli and sausage. I can post the recipe for
>>> that if you like :)

>> > Go ahead; lots of people here will probably enjoy it.  I make a
>> marinara > type sauce for most pasta with meatballs and/or sausage in
>> it. If I make > lasagne or something like that; I make a lot of sauce
>> so I can use it in > assembling the dish and have extra for going over
>> top at the table.

>> Yes, you need a bit of sauce for Lasagne :)  This is my mom's recipe
>> for Bolongnaise:

>> =====Bolongnaise (Meat Sauce)===========

> Looks good; I can see a lot of similarities to my MIL's recipes but a
> few tweaks as well.

You may want to add some salt and pepper to that recipe at the end, I normally
don't since the other meats take care of it pretty much.. but to each his own
taste :)

>  Got me thinking about pasta with a no brainer
> marinara sauce for supper tonight (no brainer sauce for the 2 of us is a
> 6oz can of tomato paste, 3 cans water, a "pound" can of diced tomatoes,
> oregano, parsley, basil, black pepper and garlic all cooked for about
> 2-3 hours with some (pre done) meat balls simmering in it.

Sounds good :) I always use whole tomatoes, just habit I guess <g>. Here's my
recipe for Marina, it's very similar to what you do :)

======Marina Sauce =======
Olive Oil to cover bottom of pot (I use a RevereWare 2 1/2 quart pot so I
         normally use about 2 tablespoons, but you can use less).
2 med. size cloves garlic, minced
1 med. onion, chopped
1 28 oz. Can whole Italian Plum Tomatoes (what ever happened to 32 Oz. cans of
  plum tomatoes <grin> I use that instead of 28 oz. when I can find it).
1 6 oz. can Contadina Tomato paste (unseasoned) 1 can water using the tomato
paste can (1/2 cup red wine, if you have it)
2 tsp. Basil (fresh or dry)
1 tsp. Oregano (fresh or dry)
Salt and Pepper to taste (I give it several good shakes from the salt and
pepper shakers <grin>)

Heat the olive oil over low heat, then add the garlic and saute until just
golden, then add the onion and saute the onion until translucent. Put the
tomatoes in a blender for a second or two to break them up. Add the tomatoes to
the olive oil, then add the tomato paste and water. Stir well until combined. 
Add the seasonings and bring to a boil. Immediately reduce the heat to low, add
the wine if using, and simmer for 15-20 minutes. Stir often!

For a light meat sauce like you make above, at this point, you can add the
meatballs, or sausage.  If the meatballs and sausage are only browned and not
cooked all the way through, then you should simmer them in the sauce for at
least an additional 1/2hr or 1 hour or until cooked all the way.

Sometimes if the tomatoes are not very flavorful, or if they are bitter, I add
a touch of sugar, or garlic salt and more olive oil. That never seems to hurt
:)  I use the sauce above for pizza as well.
============

>> This sauce is served on holidays and just about everything but the
>> kitchen sink goes into it.  It is great with any pasta although
>> usually we serve it with home-made Ravioli or Lasagne.

> Drooling as I read it.  I never had a good brachal (sp?) recipe so I'll
> save this, My MIL ties hers with heavy thread or kitchen twine.

Yep, I've seen that done :)  Either method works well :)

Take care,
Janis

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